Silvestri kept Bruna's original recipes, including her Sunday roast chicken, and folded in dishes from his own family; he still makes the tiramisu himself, which plenty of regulars call the best in the city, and can usually be found in the dining room pouring wine and pulling espresso. That makes this the third-oldest Italian restaurant in Chicago, with a Pilsen dining room the Chicago Tribune described as feeling like stepping back in time.
The sausage and peppers are simple and properly done, the kind of dish that's kept this neighborhood favorite going across two families now.
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